Our Bread isn't 'just bread'
We are proud of our bread and it goes without say that you can not group hand-crafted, flavorful and cared for bread like ours into the same category as mass produced, heavily yeasted, factory made 'bread'. For thousands of years bread like ours has been made to nurture the body and feed the community.
Organic & Local
Our local grains come from Janies Farm located three hours away in Illinois, Hitch Point Farms in Scotts, Michigan and even some I grow in my own yard! All of our loaves start with local grains and each purchase helps support our local farmers, millers, and bakers. Thank you for being part of a sustainable food system!
Naturally Leavened Bread
Sourdough is a process, not a product. Nearly all of our loaves start with wild yeast (no commercial yeast) and begins a slow, beautiful process to create a fulfilling, flavorful loaf from our stone oven nearly 30 hours later. I focus on naturally leavened for increased digestibility, flavor, health, and shelf-life. Naturally leavened bread provides easier gluten digestion, access to more vitamins and minerals, and has a lower glycemic index for an even release of energy. Even our croissants use extended fermentation for flavor and quality.
We are proud of our bread and it goes without say that you can not group hand-crafted, flavorful and cared for bread like ours into the same category as mass produced, heavily yeasted, factory made 'bread'. For thousands of years bread like ours has been made to nurture the body and feed the community.
Organic & Local
Our local grains come from Janies Farm located three hours away in Illinois, Hitch Point Farms in Scotts, Michigan and even some I grow in my own yard! All of our loaves start with local grains and each purchase helps support our local farmers, millers, and bakers. Thank you for being part of a sustainable food system!
Naturally Leavened Bread
Sourdough is a process, not a product. Nearly all of our loaves start with wild yeast (no commercial yeast) and begins a slow, beautiful process to create a fulfilling, flavorful loaf from our stone oven nearly 30 hours later. I focus on naturally leavened for increased digestibility, flavor, health, and shelf-life. Naturally leavened bread provides easier gluten digestion, access to more vitamins and minerals, and has a lower glycemic index for an even release of energy. Even our croissants use extended fermentation for flavor and quality.
Everyday:
Baguette - Classic Parisian style using a hint of yeast and 20 hour fermentation.
Italian - Crusty long-fermented (not sourdough) white bread
Multigrain - Blend of Fresh Ground Wheat varieties, Corn and Rye with Sunflower Seeds
Lithuanian Rye - A blend of our Fresh Milled Whole-grain Rye & Wheat. A seedless sourdough rye.
Cheddar Sourdough - Our classic sourdough but with chunks of white cheddar
Sourdough - French Style Sourdough with a touch of rye
Cinnamon & Raisin Sourdough - Raisins soaked in honey, vanilla & cinnamon overnight.
Pretzels - German style, dipped in lye for a brilliantly flavorful crust.
Whole Wheat Sourdough - A smaller version of our popular Miche
Organic Miche - A french country style loaf baked in a four pound boule (sold by the whole, half or quarter)
Baguette - Classic Parisian style using a hint of yeast and 20 hour fermentation.
Italian - Crusty long-fermented (not sourdough) white bread
Multigrain - Blend of Fresh Ground Wheat varieties, Corn and Rye with Sunflower Seeds
Lithuanian Rye - A blend of our Fresh Milled Whole-grain Rye & Wheat. A seedless sourdough rye.
Cheddar Sourdough - Our classic sourdough but with chunks of white cheddar
Sourdough - French Style Sourdough with a touch of rye
Cinnamon & Raisin Sourdough - Raisins soaked in honey, vanilla & cinnamon overnight.
Pretzels - German style, dipped in lye for a brilliantly flavorful crust.
Whole Wheat Sourdough - A smaller version of our popular Miche
Organic Miche - A french country style loaf baked in a four pound boule (sold by the whole, half or quarter)
Bread Specials
Tuesday:
Buckwheat Bread - Crusty sourdough loaf using bakery milled buckwheat and whole buckwheat groats for a velvety whole-grain flavor.
Pumpernickel - Sourdough rye without caraway seeds, darkened with caramel color. Chewy, slightly sour and excellent for sandwiches.
Buckwheat Bread - Crusty sourdough loaf using bakery milled buckwheat and whole buckwheat groats for a velvety whole-grain flavor.
Pumpernickel - Sourdough rye without caraway seeds, darkened with caramel color. Chewy, slightly sour and excellent for sandwiches.
Wednesday:
3-Seed - Cult favorite here with a following. Flax, Sesame and Sunflower sourdough bread.
Heritage Wheat Loaf - Similar to the dinklebrot or red fife of the past, this is a 100% Whole-grain, fresh milled dense loaf, with a perceptible sweetness and an overall feeling of good health!
3-Seed - Cult favorite here with a following. Flax, Sesame and Sunflower sourdough bread.
Heritage Wheat Loaf - Similar to the dinklebrot or red fife of the past, this is a 100% Whole-grain, fresh milled dense loaf, with a perceptible sweetness and an overall feeling of good health!
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Thursday:
Olive Bread - Kalamata olives in Sourdough |
Friday:
Caraway Rye - Jewish Deli Rye Challah - Eggs from down the road, touch of honey and a bit of olive oil for a beautiful braided Jewish loaf |
Saturday:
Pecan-Raisin - Our naturally leavened loaf with 40% of the weight being pecans and raisins.
Pecan-Raisin - Our naturally leavened loaf with 40% of the weight being pecans and raisins.